Curried Parsnips
Farmer's Market Cookbook
Curried Parsnips
Farmer's Market Cookbook
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1 pound parsnips, cut into 1/4 inch thick slices ( 2/ 3/4 cups) 3/4 cup chicken broth 1/2 cup dairy sour cream 1 tablespoon all purpose flour 1 to 2 tablespoons snipped fresh cilantro or parsley 1/2 teaspoon curry powder Directions: In a medium saucepan cook parsnips, covered, in boiling chicken broth for 5 to minutes or till tender. Do not drain Stir together sour cream and flour; stir into parsnips along with cilantro or parsley and curry powder. Return to boiling; reduce heat. Cook for 2 minutes more or till heated through. Serve immediately. Serves 4 to 5. |